Smoked Salmon-Corn Chowder
Mar. 8th, 2008 08:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cherydactylLast night's experimental dinner turned out pretty well. I looked up a few corn chowder recipes on allrecipes.com, and didn't find anything like I was looking for. The model I had in mind is Whole Foods Market's soup bar smoked salmon-corn chowder, which is a guilty pleasure of mine since I'm supposedly going for a non-dairy diet. I ended up only vaguely using a vegan corn chowder recipe. I say vaguely because the recipe not only had no salmon, it also had no potato in it, used bullion cubes (shudder), and garlic powder as well as actual garlic (why??). It was merely a general guide to proportions in the end.
Cheryl's Easy Salmon-Corn Chowder
a tablespoon or two of olive oil
1 cup chopped celery
1 small onion, chopped
1 clove garlic, minced
1 aseptic package of chicken or vegetable stock, or equivalent in homemade stock
a splash or two of white wine
Several potatoes peeled and chopped (smaller dice cooks faster)
3/4 of a package of frozen corn (you could probably use a whole one; this is what I had open)
seasoning to taste (I used a lemon-pepper blend that includes oregano)
black pepper to taste
cayenne pepper to taste (omitted: I would have put some in if I weren't cooking for my kids)
2 small cans salmon (I used Trader Joe's Smoked Salmon)
1-1/2 to 2 cups of milk (I used unsweetened plain soy milk; you could use regular milk)
Sauté celery and onion in olive oil over medium heat until just golden. Add garlic; cook until garlic is slightly golden. Put vegetables and stock in a large pot (or add the stock to the pot if you sautéd in the soup pot), and add the splash of wine. Add the potatoes and about half of the frozen corn, stirring occasionally. Cook over medium heat until the potatoes are tender, about 15-20 minutes. (Prepare salad and/or set the table while you're waiting) Remove from heat briefly to use an immersion blender on the soup. (I left mine a little chunky.) Return to heat and add the salmon, the remaining corn, seasoning and peppers. Use a heat-proof spatula or other utensil to break up the chunks of salmon. Heat through, then add the milk and stir until blended. Add salt if desired or needed. (The canned smoked salmon I used had plenty.) Serve with green salad and bread for a delicious supper.
No thickener other than the pureed potato was required. The original vegan chowder recipe also had 1 cup of chopped carrot added with the garlic, but I had no carrots left so I forged ahead without. I'm not sure the soup needs it. I think I might try a half cup of carrot when I do this over just to see what effect it has.
The three of us that ate it agreed it was delicious. M had a peanut butter sandwich. I sure hope she learns to appreciate more foods soon...it's the one thing I wish I could get her to do that she won't.
Cheryl's Easy Salmon-Corn Chowder
a tablespoon or two of olive oil
1 cup chopped celery
1 small onion, chopped
1 clove garlic, minced
1 aseptic package of chicken or vegetable stock, or equivalent in homemade stock
a splash or two of white wine
Several potatoes peeled and chopped (smaller dice cooks faster)
3/4 of a package of frozen corn (you could probably use a whole one; this is what I had open)
seasoning to taste (I used a lemon-pepper blend that includes oregano)
black pepper to taste
cayenne pepper to taste (omitted: I would have put some in if I weren't cooking for my kids)
2 small cans salmon (I used Trader Joe's Smoked Salmon)
1-1/2 to 2 cups of milk (I used unsweetened plain soy milk; you could use regular milk)
Sauté celery and onion in olive oil over medium heat until just golden. Add garlic; cook until garlic is slightly golden. Put vegetables and stock in a large pot (or add the stock to the pot if you sautéd in the soup pot), and add the splash of wine. Add the potatoes and about half of the frozen corn, stirring occasionally. Cook over medium heat until the potatoes are tender, about 15-20 minutes. (Prepare salad and/or set the table while you're waiting) Remove from heat briefly to use an immersion blender on the soup. (I left mine a little chunky.) Return to heat and add the salmon, the remaining corn, seasoning and peppers. Use a heat-proof spatula or other utensil to break up the chunks of salmon. Heat through, then add the milk and stir until blended. Add salt if desired or needed. (The canned smoked salmon I used had plenty.) Serve with green salad and bread for a delicious supper.
No thickener other than the pureed potato was required. The original vegan chowder recipe also had 1 cup of chopped carrot added with the garlic, but I had no carrots left so I forged ahead without. I'm not sure the soup needs it. I think I might try a half cup of carrot when I do this over just to see what effect it has.
The three of us that ate it agreed it was delicious. M had a peanut butter sandwich. I sure hope she learns to appreciate more foods soon...it's the one thing I wish I could get her to do that she won't.
